See Also: Blueberry Muffins with a Twist of Lemon(recipes)
Blueberry Twist(recipes)
Blueberry Muffins(recipes)
Blueberry Cheesecake Muffins(recipes)
Mini Blueberry-Citrus Muffins(recipes)
Production Cost(money)
Production cost advantage(finance)
Production Cost Advantage(money)
Lemon Crunch Muffins(recipes)
Lemon Glazed Zucchini Muffins(recipes)

Production cost advantage (finance) and Blueberry Muffins with a Twist of Lemon (recipes)


Production cost advantage (finance)


A source of competitive advantage that depends on producing some product or service at the lowest cost.





Blueberry Muffins with a Twist of Lemon (recipes)


Blueberry Muffins with a Twist of Lemon

Yield: Makes 12 servings



Ingredients:



1cup all-purpose flour

1cup uncooked old-fashioned oats

1/4cup packed brown sugar

1teaspoon Baking powder

1teaspoon Baking soda

3/4teaspoon ground cinnamon, divided

1/4teaspoon salt

8ounces lemon fat-free yogurt

1/4cup cholesterol-free egg substitute or 2 egg whites

1tablespoon vegetable oil

1teaspoon grated lemon peel

1teaspoon vanilla

1cup fresh or frozen blueberries

1tablespoon granulated sugar

1tablespoon sliced almonds (optional)









Preparation:





1.Preheat oven to 400°F. Spray 12 standard (2-1/2-inch) muffin cups with nonstick Cooking spray; set aside.2.Combine flour, oats, brown sugar, Baking powder, Baking soda, 1/2 teaspoon cinnamon and salt in large bowl.3.Combine yogurt, egg substitute, oil, lemon peel and vanilla in small bowl; stir into flour mixture just until blended. Gently stir in blueberries. Spoon mixture into prepared muffin cups.4.Mix granulated sugar, remaining 1/4 teaspoon cinnamon and almonds, if desired, in small bowl. Sprinkle over batter.5.Bake 18 to 20 minutes or until lightly browned and toothpick inserted into centers comes out clean. Cool slightly before serving.









Nutritional Information:







Serving Size: 1 muffin (without almonds)







Sodium

198 mg







Protein

3 g







Fiber

1 g







Carbohydrate

24 g







Cholesterol

1 mg







Total Fat

2 g







Calories from Fat

14 %







Calories

125









Dietary Exchange:







Starch

1-1/2